This Blueberry Chia Pudding is packed with fruity flavors. Deliciously sweet, creamy, and loaded with superfoods. It's made with simple pantry ingredients, wholesome, and without refined sugars. So healthy and delicious. Perfect breakfast!
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When I started my healthy diet many years ago, chia seeds just emerged as a new thing on the market. It was an unknown ingredient, hard to find in stores, and very expensive. They
Back then I remember reading this article where chia seeds were announced as "the next big thing". Chia was named "superfood" and that got me curious. So I got a bag of chia seeds and decided to give it a try.
The first recipe I tried was some dubious chia pudding recipe that used water instead of milk. That chia pudding turned out awful, as you can imagine, but these tiny little black seeds definitely got my attention. Love was born.
Luckily I'm very creative and since then my chia seed skills improved. After a dozen of chia pudding combos and tryouts, I finally mastered the making of chia pudding. And this Blueberry Chia Pudding is yet another delicious, super healthy creation from my recipe book.
Ingredients used
To make this blueberry chia pudding, you will only need only a few pantry ingredients.
- Chia seeds. They are tiny, but they are powerful, loaded with fibers good for our digestion, and healthy Omega-3s for heart health. (1) Omega-3's also boost our brain and reduce inflammation. Chia seeds are also high in proteins. The unique combination of fats, proteins, and fibers makes them a great breakfast option. The benefits of chia seeds are really numerous, and chia pudding is one of the most popular ways to eat chia seeds.
- Milk. Non-dairy milk such as almond, oat, cashew, or soy milk is the best choice for making this chia pudding. Cow's milk will work ok too. Coconut milk won't work well here in terms of pairing with other flavors.
- Sweetener. To sweeten this chia pudding, I used pure maple syrup. Maple syrup is an unrefined sweetener. It gave a subtle sweetness yet he didn't overload this chia pudding with many sugary calories.
- Blueberries. They are now in season and so beautiful. Full of flavor!
To enhance flavor and add some more nutrients, I also tossed in:
- Hemp seeds. They are an excellent source of heart-healthy Omega-3 and proteins. A great addition to chia pudding, making it more nutritious.
- Ceylon cinnamon. Also known as "true" cinnamon. It's a highly delicious spice with many health benefits. (2)
- Vanilla extract. Just a splash is enough to make this beauty taste even more delicious.
How to make blueberry chia pudding
Assembling this blueberry chia pudding is quite easy. You will need only basic kitchen tools: a blender, bowl, and whisk. It's also done in no time. That's why chia pudding is a great breakfast option.
Step by step instructions
- Start with preparing and measuring all ingredients using measuring cups.
- Place all ingredients except chia seeds in a blender. Mix on high speed until you get nice even mixture.
- Transfer mixture into a bowl. Add in chia seeds.
- Mix chia seeds using the whisk or the spoon.
- Leave chia pudding to rest for 10-15 minutes. Seeds will start to absorb the liquid and expand forming the chia pudding. Mix the chia seeds halfway through. That way, chia seeds will absorb liquid equally, and there will be no lumps. Remember to stir!
- If chia pudding is too dense, add in more liquid (milk). Also, this is a good time to try the chia pudding and add more sweetener if desired.
- Top chia seeds with fresh blueberries and sliced almonds.
- Additional toppings: bee pollen, hemp seeds, banana slices. Be creative here and choose the toppings you like.
- Makes 1 bowl that serves: 1 person (full meal size) or 2 people (dessert/snack meal size).
Substitutions
- You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won’t work well here.
- You can substitute maple syrup and use honey. Make sure honey is in runny form. Date syrup, stevia, or any low-carb sweetener are great options too.
Recipe variations
- Make it without sweetener: Add in ½ banana to a blender.
- Make it keto-friendly. Use low-carb sweetener. Add in ½ avocado to a blender or 1 teaspoon of MCD oil.
- Make it protein-packed: Add a scoop of protein powder along with chia seeds. This will transform chia pudding into a great fruity protein-packed, post-workout meal.
Tips for storing
- Keep leftovers sealed in a bowl or jar for up to 2 days in the fridge.
- PREP THE NIGHT BEFORE: Prep the chia pudding and put it into a jar with a lid. In the morning, just add toppings and enjoy!
Recipe tips
The chia pudding ratio I used here is ¼ cup chia seeds per 1 cup of liquid (milk). This makes nice creamy chia pudding.
If you prefer chia pudding to be more dense and firm, use less liquid (milk), about ¾ cup.
If you let the chia pudding sit overnight, it will become very thick so you may need to add a bit more liquid. Lightly stir after adding the liquid, don't overmix.
FAQ
Chia seeds are packed nutrients - proteins, fibers, and essential fatty acids (Omega-3s). Eating them every day is not only healthy but totally recommended. One thing to be conscious of about, chia pudding is quite filling and calorie-dense. That means prepare little portions and be aware of how much chia pudding you eat in a day.
If it's too runny, you probably added too much liquid. To fix this, just whisk in more chia seeds and let them sit again until thickened. On the other hand, if chia pudding is too thick, thin it with a touch of milk.
It's completely safe and ok to eat chia seeds raw, but they are better soaked in some liquid. Soaking chia seeds makes them absorb the liquid and expand which makes chia seeds easier to digest.
This blueberry chia pudding is creamy, sweet, and bursting with fruity flavors. It's scented with vanilla and flavored with amazing cinnamon. + It's loaded with fresh blueberries and absolutely delicious.
But this fruity chia pudding is more than just gorgeous. It's a nutritious meal packed with fibers, proteins, omega-3s and powerful antioxidants. Perfect breakfast but decadent enough to be served as a light afternoon dessert too. Enjoy!
📖 Recipe
Blueberry Chia Pudding
Equipment
Ingredients
- ½ cup blueberries fresh or frozen
- 1 cup oat milk
- 1 teaspoon vanilla extract
- 1 teaspoon Ceylon cinnamon
- 1 tablespoon pure maple syrup or honey, to taste
- 1 tablespoon hemp seeds
- ⅓ cup chia seeds
- Toppings: blueberries, sliced almonds, bee pollen
Instructions
- Place all ingredients except chia seeds in a blender. Mix on high speed until you get nice even mixture.
- Transfer mixture into a bowl. Add in chia seeds.
- Mix chia seeds using the whisk or the spoon.
- Leave chia pudding to rest for 10-15 minutes. Seeds will start to absorb the liquid and expand forming the chia pudding. Mix the chia seeds halfway through. That way, chia seeds will absorb liquid equally, and there will be no lumps. Remember to stir!
- If chia pudding is too dense, add in more liquid (milk). Also, this is a good time to try the chia pudding and add more sweetener if desired.
- Top chia seeds with fresh blueberries and sliced almonds.
Notes
- You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won’t work well here.
- You can substitute maple syrup and use honey. Make sure honey is in runny form. Date syrup, stevia, or any low-carb sweetener are great options too.
Nutrition
This post is originally published in June 2019. It's updated with new information and republished in July 2021. The recipe hasn't changed.
Demeter says
I was just looking for other breakfast ideas to change up our morning routine and this looks perfect! Thank you for giving the Vegan options too.
Claudia Lamascolo says
I love blueberry anything so this is a win win for me I would love to have this right now!
Stephanie says
This blueberry chia pudding sounds amazing and I have everything I need to make it. This will be perfect to prep for a yummy, easy breakfast for next week.